Mango pickle, a staple in many Indian households, is a burst of tangy, spicy, and savoury flavours that can elevate any meal. This traditional condiment, known for its mouthwatering taste and long shelf life, is surprisingly simple to make at home. Here’s a classic recipe to help you prepare your own jar of delicious mango pickle.
Ingredients
- 500 grams raw mangoes (about 4 medium-sized)
- 2 tablespoons salt
- 2 tablespoons red chilli powder
- 1 tablespoon turmeric powder
- 1 tablespoon fenugreek seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seeds
- 1/2 tablespoon nigella seeds (kalonji)
- 1/2 tablespoon cumin seeds
- 1/4 cup mustard oil (or any other preferred oil)
Instructions
Step 1: Prepare the Mangoes
- Choose the Right Mangoes: Select firm, raw mangoes. Wash them thoroughly and pat dry with a clean cloth.
- Cut the Mangoes: Cut the mangoes into bite-sized pieces, discarding the seed. Ensure the pieces are uniformly sized for even pickling.
- Dry the Mangoes: Spread the mango pieces on a clean cloth and let them air dry for a few hours. This step is crucial to remove any excess moisture, which can affect the shelf life of the pickle.
Step 2: Prepare the Spices
- Roast the Spices: In a dry pan, lightly roast the fenugreek seeds, mustard seeds, fennel seeds, nigella seeds, and cumin seeds until fragrant. Be careful not to burn them.
- Grind the Spices: Once roasted, let the spices cool and then coarsely grind them using a mortar and pestle or a spice grinder.
Step 3: Mix the Pickle
- Combine Ingredients: In a large bowl, combine the dried mango pieces, salt, red chilli powder, and turmeric powder. Mix well.
- Add the Spices: Add the coarsely ground spice mixture to the mango pieces and mix thoroughly to ensure every piece is well-coated with the spices.
- Heat the Oil: Heat the mustard oil in a pan until it reaches its smoking point, then let it cool slightly. This process helps to remove the pungency of the mustard oil.
- Mix in the Oil: Pour the cooled mustard oil over the mango and spice mixture. Stir well to ensure all the ingredients are evenly combined.
Step 4: Store the Pickle
- Sterilise the Jar: Sterilise a glass jar by washing it with hot water and letting it dry completely.
- Transfer the Pickle: Transfer the prepared mango pickle to the sterilized jar, pressing down firmly to remove any air pockets.
- Seal and Store: Seal the jar tightly and store it in a cool, dark place. Allow the pickle to mature for at least a week before consuming, shaking the jar occasionally to ensure even marination.
Tips for the Perfect Mango Pickle
- Oil Choice: While mustard oil is traditional, you can use other oils like sesame or sunflower oil if preferred.
- Spice Level: Adjust the amount of red chili powder to suit your taste. You can also add green chilies for an extra kick.
- Shelf Life: Ensure all utensils and jars are completely dry to prevent spoilage. A well-made pickle can last for months when stored properly.
Enjoying Your Mango Pickle
Mango pickle is a versatile condiment that pairs beautifully with a variety of dishes. Serve it alongside rice, roti, or paratha for a tangy twist, or enjoy it with your favourite snacks for an added zing.
Making mango pickle at home is a delightful culinary adventure that brings the authentic flavours of Indian cuisine to your kitchen. With this simple recipe, you can savour the unique taste of homemade mango pickle and relish its tangy goodness all year round.